noelbynature started this blog as a Singaporean student on a tight budget hoping to chronicle his overseas culinary experience while getting away with the finer things in life. Then it expanded to a circle of Singaporean and Malaysian friends who were studying in Melbourne, Australia. Now, we've grown to be a community of international students living abroad. These are our recipes and we hope you like them.
We still would rather not eat indomee every day.

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Sunday, August 27, 2006

Sometimes, you just gotta indulge. And after hearing about Hobart's latest foray at the all-you-can-eat ribs night at HRC, i felt like making ribs of my own. This recipe is based on the ribs recipe by Alton Brown. Alton Brown hosts the show Good Eats, which is the *only* cooking show that I watch - You should check it out if you have the chance. Yeah, so while this recipe is based on Alton Brown's, you'll find that I've switched around a lot of the ingredients because, hey, I am on a budget. Warning: this isn't one of those meals you can fix in a jiffy. Cooking time is about 3 hours, plus plus! But I'd say, finger-licking worth it.

The Rib2 racks of ribs. Spare or prime, depending on budget and availability

Step 1: The RubCombine the proportions of brown sugar, salt and chili powder (8:3:1) and mix well. On a heavy sheet of aluminum foil, lay out ribs (one rib per sheet) and pat both sides with a generous amount of the rub. Pull sides of foil together to make a pouch with the ribs in the middle, and fold ends of puch to make the pouch watertight. Place in fridge for at least an hour - better if overnight.

Step 2: The Sauce, part 1Preheat oven to 110 degrees (celsius). Whisk all the ingredients of the sauce together. Remove ribs from the fridge and open one end of each pouch. Divide the sauce base into two portions and pour a portion into each pouch. If you're using only one rack of ribs, use half the amount of liquid. Make sure liquid is evenly distributed along the each entire pouch before placing in the over for two and a half hours.

Step 3: The Sauce, part 2After two and a half hours, remove ribs from oven. Drain liquid of both pouches onto a saucepan (you might want to place a pouch over a saucepan and snip a hole in the middle to let the sauce drain out). On high heat, reduce sauce until thick. Baste sauce onto ribs and broil for a minute. Cut ribs and toss in the remaining sauce. Eat and enjoy the fruits of your labour.